4mediumpotatoespeeled, sliced into 1/16" pieces, we used Yukon Gold
2ccheesewhite cheddar, shredded, 1/2 c reserved for top
1/4cchicken brothor vegetable broth, or water, optional if you want to thin sauce out
Peel and slice potatoes, use mandolin slicer for best results to make them thin and all the same thickness. 1/16" is best.
In a small bowl whisk together the flour, salt, pepper until well combined and smooth. Add melted butter and then whisk in milk and broth until there are no lumps.
In a bowl that fits inside your pressure cooker begin layering the ingredients. Start with a bit of broth mixture, then potatoes, liquid mixture, then cheese and keep repeating these layers until you've reached almost to the top. (leave a bit of room for bubbling when cooking). The top layer should be just potatoes.
Pour 1.5 c water into the inner pot of your pressure cooker and lower down a trivet. Lower bowl on to trivet. Close lid and steam valve.
Set to high pressure for 25 minutes. Allow to naturally release steam for 10 minutes when done, then release rest quickly.
If you want top an ooey gooey cheesiness top with remaining 1/2 c of cheese set aside and:
Put under your broiler for a few minutes to crisp top. Close Ninja Foodi air crisp lid if you have that machine and set to 400 degrees for a few minutes to crisp, or use CrispLid at 400 degrees for 4-5 minutes or until browned.